Bresaola rolls with ricotta and walnuts
BRESAOLA ROLLS with ricotta and walnuts quick and easy recipe for a tasty, delicate and very tasty appetizer! Bresaola and ricotta rolls can be prepared in advance or at the last moment for a quick and sudden dinner. As you know I love ricotta and therefore I could not use any other filling but alternatively I guarantee you that any other soft fresh cheese such as robiola, stacchino or spreadable cheese is perfectly fine.
Ingredients
12 slicesof bresaola200 g ricotta (fresh)15 walnut kernelsfine salt1 pinch black pepper2 tablespoons Grana Padano (grated or pecorino cheese)
Steps
To prepare the BRESAOLA ROLLS WITH RICOTTA AND WALNUTS, put the ricotta, well drained from its whey, in a bowl. Add the grated cheese, a pinch of salt, one of black pepper and work it with a whisk or fork, until you get a soft cream without lumps. Coarsely chop the walnut kernels with a knife or chop them in a mixer. Add them to the ricotta and mix well. At this point you can create the bresaola rolls, spread plenty of ricotta and walnut cream on each slice and then roll the slice of bresaola on itself, forming a roll. Arrange them gradually on a serving plate and decorate with fresh spinach or rocket and other chopped walnuts.
BRESAOLA ROLLS with ricotta and walnuts quick and easy recipe for a tasty, delicate and very tasty appetizer! Bresaola and ricotta rolls can be prepared in advance or at the last moment for a quick and sudden dinner. As you know I love ricotta and therefore I could not use any other filling but alternatively I guarantee you that any other soft fresh cheese such as robiola, stacchino or spreadable cheese is perfectly fine.
Ingredients
12 slicesof bresaola
200 g ricotta (fresh)
15 walnut kernels
fine salt
1 pinch black pepper
2 tablespoons Grana Padano (grated or pecorino cheese)
Steps
To prepare the BRESAOLA ROLLS WITH RICOTTA AND WALNUTS, put the ricotta, well drained from its whey, in a bowl. Add the grated cheese, a pinch of salt, one of black pepper and work it with a whisk or fork, until you get a soft cream without lumps. Coarsely chop the walnut kernels with a knife or chop them in a mixer. Add them to the ricotta and mix well. At this point you can create the bresaola rolls, spread plenty of ricotta and walnut cream on each slice and then roll the slice of bresaola on itself, forming a roll. Arrange them gradually on a serving plate and decorate with fresh spinach or rocket and other chopped walnuts.
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